Thermophile (TPF1) – 2,500 litres

Description
TPF 1 is a single strain thermophilic culture used in the production of fresh/high moisture Italian mozzarella. Pasta Filata or stretched cheese types are characterized by a fermentation process where the starter culture brings the acidity of the curds down to a pH of around 4.9-5.2. When the required pH is reached, the curd is stretched in hot water. This results in the curd changing its structure to give the finished cheese its characteristic fibrous structure, melting and stretching properties. TPF1 provides the fast level acid production but minimal proteolysis and texture breakdown which is desired in these soft cheese styles. If a harder, drier, or lower moisture mozzarella with or without ageing is required, then use TPC 1 or a mix of TPF 1 and TPC 1.

TPF 1 can be used on the following cheese:

Italian Fresh Mozzarella

Pizza Cheese

Bocconcini

Provolone

Cacciocavalo

Contains
Streptococcus thermophilus (Note: this is a different strain of Streptococcus thermophilus to TPM 2)

About

Graham Redhead knows a lot about how to make great cheese. When you leave one of his Intensive 2 Day Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to go on to make literally hundreds of cheeses in your own home.

With a lifetime of experience in the dairy industry from the dairy farm to the cheese factory, Graham has a vast knowledge of Cheesemaking. He has formal qualifications in Cheesemaking and Food Technology and has trained with artisan cheesemakers across Australia, Italy, France and the UK. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997, which was the predecessor of the current Intensive Cheesemaking courses.

Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the Cheesemaking industry.